Add berries and 1 ½ tablespoons of sugar to dish and toss. In a large bowl, combine pancake mix, milk and eggs until no lumps remain. Pour batter over berries. Bake until crust is golden and a toothpick inserted in center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes. Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

For the crumb crust, combine sugar, flour and salt. Cut in butter and blend with a pastry blender or fork until crumbly. Reserve ¼ cup of crumb mixture for the topping. Press remaining crumb mixture into bottom and sides of a 9-inch pie plate.

For filling, combine peaches, cornstarch, sugar and lemon juice, mix well. Pour peach mixture into crumb pie shell. Bake at 425 degrees for 20 minutes. Remove from oven and sprinkle ¼ cup of reserved crumb mixture on top of pie. Return to oven and continue to bake for 30 minutes.

From Pam Wobrock

Summer Fruit Crostata

Makes 6 servings

For the pastry (makes 2 crostatas)

2 cups all-purpose flour

¼ cup granulated or superfine sugar

½ teaspoon kosher salt

½ pound (2 sticks) cold unsalted butter, diced

6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):

1 pound firm ripe peaches, peeled

½ pound firm ripe black plums, unpeeled

½ pint fresh blueberries

1 tablespoon plus ¼ cup all-purpose flour, divided

1 tablespoon plus ¼ cup granulated sugar, divided

¼ teaspoon grated orange zest

2 tablespoons freshly squeezed orange juice

¼ teaspoon kosher salt

4 tablespoons (½ stick) cold unsalted butter, diced

For the pastry:

Place flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add ice water all at once through the feed tube. Keep hitting pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough, the other disk of dough can be frozen.

Heat oven to 450 degrees. Line a baking sheet with parchment paper.

Roll pastry into an 11-inch circle on a lightly floured surface. Transfer it to baking sheet.

For the filling:

Cut peaches and plums in wedges and place them in a bowl with blueberries. Toss them with 1 tablespoon of flour, 1 tablespoon of sugar, orange zest and orange juice. Place mixed fruit on dough circle, leaving a 1 1/2-inch border.

Combine ¼ cup flour, ¼ cup sugar and salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake crostata for 20 to 25 minutes, until crust is golden and fruit is tender. Let crostata cool for 5 minutes, then use two large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Peel fresh peaches and coarsely chop; set aside. If using canned peaches, coarsely chop, then set aside.

Beat softened cream cheese in small bowl with electric mixer set at medium speed until light and fluffy. Add peach yogurt and vanilla extract. Beat on low speed until mixture is smooth and well blended. Gently stir in chopped peaches.

Divide the peach mixture among four 6-ounce custard cups or parfait glasses. Cover tightly with plastic wrap and chill one hour.

Just before serving, top peach mixture in custard cups with cookie crumb mixture.

Heat oven to 375 degrees. In a medium bowl, toss strawberries with ¾ cup sugar; let sit to bring out their juices.

In a food processor, pulse flour, baking powder, ½ cup sugar and salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together ½ cup cream and eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form eight biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.